French Fig Tart
Inspired by Ina Garten’s French Fig Tart with a few modifications
INGREDIENTS
1 sheet of frozen puff pastry, thawed in the fridge
flour
~10 fresh figs, stem removed and quartered
raw granulated sugar (optional)
unsalted butter, cut into small pieces (optional)
3 tablespoons apricot jam
1 teaspoon water
1/2 teaspoon rum (optional)
METHOD
Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper.
Lightly flour a large cutting board. Roll out puff pastry into a thin sheet (don’t worry about the exact size of the sheets). Transfer to the baking sheet.
If you’re feeling fancy, crimp the edges of the puff pastry.
Place the figs in rows on the dough. Lightly sprinkle the figs and dough with sugar (I probably used less than 1 tablespoon). If your figs are very sweet, you can forego the sugar. Dot with butter.
Bake in the oven for 30-40 minutes or until figs have developed a caramel color and dough is crisp and golden. While the tart bakes, combine apricot jam, water, and rum in a small pot and heat on the stove.
Remove tart from oven and use a silicon brush to brush the jam all over figs and pastry.
Use a pizza cutter to cut the dough into squares or rectangles. Enjoy! Perfect on its own or with a scoop of ice cream.
